Chervil is parsley's more delicate cousin. It's toned down, light and herbal, and has just a hint of anise or licorice. Use chervil as you would use dried parsley normally. As part of the traditional French fines herbes, chervil should be added at the end of cooking or as a garnish so that its flavors are not lost in the dish: deviled eggs, potatoes, and pork and lamb chops can all benefit from some chervil.
 
Note about refill bags: 1x refill bag size is the same volume as a large jar. 2x refill bag size is double the volume of a large jar. 3x refill bag size is triple the volume of a large jar.